Makes 36-40


For The Dough

  • 4 star anise
  • 2 cinnamon sticks
  • 3 cups water
  • 1½ sticks unsalted butter, cubed
  • 2 vanilla beans, halved & split
  • 1 cup cake flour
  • 2 cups all-purpose flour
  • 2¼ tsp kosher salt
  • 3 tbsp sugar
  • ¹⁄₈ tsp baking powder
  • 6 large eggs

For Frying

  • canola oil heated to 350º

For Serving

  • 1 cup sugar mixed
  • 1 tsp cinnamon
  • melted chocolate

Special Equipment

  • mesh strainer
  • stand mixer with paddle attachment
  • heavy-bottom stock pot
  • candy thermometer
  • piping bag
  • spider strainer


Prepare Dough

  1. In a large pot over medium heat, toast the cinnamon sticks and star anise just until you can smell the aroma, 30 seconds to 2 minutes
  2. Add water, butter and vanilla beans. Bring to a simmer.  Then strain the liquid and return ingredients to the pot and bring back to a simmer
  3. In a bowl, mix together the two flours, salt, sugar and baking powder and add to the pot and stir with a wooden spoon. Reduce heat to medium-low, and cook 35-40 seconds while stirring constantly until the mixture forms a soft, non-sticky dough
  4. Transfer hot dough to a stand mixer with a paddle attachment. Allow mixer to process a few seconds on a low setting to release a bit of steam before adding eggs slowly, one at a time, and process each egg before adding the next.  Increase mixer speed and mix until the dough just comes together
  5. Transfer to a piping bag fitted with a medium star tip

Fry, Roll in Sugar-Cinnamon & Serve

  1. Heat a large, heavy-bottomed stock pot filled halfway with canola oil to 350º
  2. Pipe dough into hot oil, in about 8" - long pieces. Fry until golden brown, about 5 minutes
  3. Transfer to a paper towel-lined plate, and allow to absorb excess oil for a few seconds
  4. While churros are still hot, toss in cinnamon-sugar mix and serve with warm melted chocolate